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Low Carb Blueberry Cake Ball Recipe
Once again, I was wanting something sweet after running a weekend race and feeling low in energy.
I looked in my freezer and has some frozen blueberries.
I remembered seeing my aunt's (lowcarbyum) recipe for blueberry donuts with a nice donut glaze and decided to alter her recipe with what few ingredients I had.
What I ended up with was this blueberry cake ball recipe with a thin liquid dipping sauce.
It may not look quite as pretty as the thicker donut glaze but it really does taste great!
I wasn't expecting to, but after my pre-race shakeout run, I went with my dad on an elliptigo ride.
He loves his elliptigo. I think they're fun too and thought we'd just go a couple miles.
Well, we ended up going 14 miles and let me tell you, those things are a workout!
Between doing that workout in the frigid temps and the next morning trying to run a race on no sleep, I was needing a little hot tea or coffee and a sweet treat.
(the no sleep was thanks to a very loud party going on upstairs from me until after 3:00 am) another story entirely ugh...
Ingredients going into the cake ball recipe.
I almost always have almond and coconut flour and monk fruit sweetener so of course I used these in the recipe.
My aunt's recipe also had the blueberries so I grabbed my frozen ones and got started.
For starters, I mixed all my dry ingredients and set those aside before I turned to the rest of the process.
After that, I whisked together the blueberries, apple sauce, almond milk and eggs.
I added the liquid to the dry ingredients bowl slowly and blended.
This mixture should turn into a cookie-like batter which you will then roll in balls about two tablespoons for each serving.
Arrange them onto your baking dish and bake for only about 10 minutes.
Let cool as you prepare the dipping sauce.
How I Made the Dipping Sauce
This part is super quick and easy.
If you happened to click on my aunt's recipe I modified you'll see that hers had more like an actual donut glaze.
I didn't have what I needed to make that so below is what I went with.
And it was probably a little less pretty but let me tell you, the taste was really great!
Just note that if you use this dipping sauce, it will soften up the cake balls and you will want to use a fork or spoon to enjoy them in a less messy way.
Just grab a lemon, cut it in half and juice one half into a bowl.
Add your blueberries and stevia and mix that all up.
If you prefer warm, you can easily microwave this sauce before you pour it over your cake balls.
Cake Ball Recipe: Enjoying the Finished Product
Well, I'm happy to report that these treats were delicious and really did satisfy the craving I was having.
I ate mine with a hot cup of tea.
Low Carb Blueberry Cake Balls
These make a great grab and go snack that's healthy and really satisfies your craving for something sweet. Dip it into a little lemon sauce for some extra zing. Great with coffee or tea!
- 1 cup Coconut Flour
- 1/2 cup Almond Flour
- 8-10 packets Monk Fruit Sweetner
- 1 1/2 tsp Baking Soda
- 1/2 tsp Cinnamon
- 1 Egg
- 1/4 cup Apple Sauce
- 1/2 - 3/4 Cup Almond Milk
- 1/4 Cup Wild Blueberries Frozen or Fresh
Lemon Blueberry Sauce
- 1 Tbsp Powdered Stevia
- 1/2 Lemon
- 1 Tbsp Blueberries
Preheat the oven to 350 degrees
In a medium size bowl, add the coconut flour, almond flour, monk fruit sweetner, baking soda, and cinnamon and stir to combine. Set aside.
In a separate bowl, whisk the blueberries, almond milk, apple sauce, and egg.
Slowly add the wet ingredients to the dry ingredients stirring to combine.
Take rounded tablespoons of the batter and role into balls and place on a lined baking sheet.
Bake for approximately 10 minutes.
When the donut holes are done, set aside to cool for approximately 10 minutes.
Lemon Blueberry Sauce
In a small bowl, combine the juice of 1/2 lemon with the blueberries and stevia.
Pour the lemon blueberry sauce over the donut holes or dip into the sauce and enjoy (:
Calories-45 per cake ball
Total carbs: 3
Net Carbs: 1.5